Title: Chocolate Chip Cake (Yell
Categories:
Yield: 100 Servings

10 lb CAKE MIX YELLOW #10
3 lb CHOCOLATE CHIPS; 12 OZ
3 tb CINNAMON GROUND 1 LB CN

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. USE YELLOW CAKE MIX AND 3/4 OZ (3 TBSP) GROUND CINAMMON. PREPARE
ACCORDING TO INSTRUCTIONS ON CONTAINER. SEE GUIDELINES FOR USING CAKE
MIXES
(RECIPE NO. G-G-3) FOR MORE DETAILED INSTRUCTIONS.

2. STIR IN SOUR CREAM.

3. POUR 4 3/4 QT (ABOUT 8 LB 10 OZ) BATTER INTO EACH GREASED AND FLOURED
PAN.

4. SCATTER 1 LB 8 OZ (1 QT) CHOCOLATE CHIPS EVENLY OVER BATTER IN EACH
PAN.

5. SPRINKLE 2 OZ (1/4 CUP) SUGAR OVER EACH PAN OF BATTER.

6. BAKE 30 TO 35 MINUTES OR UNTIL DONE.

7. COOL; FROST IF DESIRED. CUT 6 BY 9.
NOTE: 1. IN STEP 4, SOUR CREAM MIX MAY BE USED FOR SOUR CREAM. MIX
ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. IN STEP 6, 3 LB (4-12 OZ PG) CHOCOLATE FLAVORED BAKING CHIPS MAY
BE USED FOR CHOCOLATE, COOKING, SEMISWEET CHIPS.

3. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4.

Recipe Number: G02701

SERVING SIZE: 1 PIECE

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.